Rawon
Rawon is a rich and aromatic Indonesian beef soup, distinctive for its deep black color derived from the keluak nut. This hearty dish features tender beef stewed with a complex spice paste, creating a uniquely savory and slightly nutty flavor profile. It's often served with steamed rice and various fresh accompaniments.
Оригинална рецепта от Forkin
- Общо време
- 3 ч 30 мин
- Порции
- 4
- Трудност
- Средна
- На порция
- 530 kcal
Информация за алергени: може да съдържа яйца и ядки. Ако имате алергия, винаги проверявайте опаковките на съставките.
Подготовка
Съставки
Съставки
- 500 gbeef shank, cut into 2-3 cm cubes
- 1,5 lwater
- 20 glemongrass, bruised
- 5 ggalangal, sliced
- 3 бр.kaffir lime leaf
- 2 бр.bay leaf
- 1 с.л.tamarind paste
- 1 ч.л.salt
- 0,5 ч.л.sugar
- 2 с.л.vegetable oil
spice paste
- 5 бр.keluak, cracked, flesh soaked in hot water
- 8 бр.shallot
- 4 скилидкаgarlic
- 3 бр.red chili, seeds removed if desired(по желание)
- 3 бр.candlenut, toasted
- 5 gturmeric, fresh, peeled
- 5 gginger, fresh, peeled
- 5 ggalangal, fresh, peeled
- 1 ч.л.coriander seed, toasted
- 0,5 ч.л.cumin, toasted
- 0,5 ч.л.black peppercorn
garnish
- 2 с.л.fried shallot(по желание)
- 1 чашаbean sprout, blanched(по желание)
- 0,5 бр.lime, cut into wedges(по желание)
- 2 бр.hard-boiled egg, halved(по желание)
Оборудване
food processor · large pot · dutch oven · cutting board · knife
Начин на приготвяне
Стъпка по стъпка
- 1
Crack open the keluak nuts and scoop out the dark flesh.
Около 5 мин
Бележка на готвача: Wear gloves as keluak can stain.
- 2
Soak the keluak flesh in hot water for at least 15 minutes to soften it and remove any bitterness.
Около 15 мин
- 3
Drain the soaked keluak and set aside.
- 4
Combine the shallot, garlic, red chili, toasted candlenut, fresh turmeric, fresh ginger, fresh galangal, toasted coriander seed, toasted cumin, black peppercorn, and the prepared keluak flesh in a food processor or mortar and pestle.
Около 5 мин
- 5
Process or pound until a smooth spice paste forms.
Около 10 мин
Бележка на готвача: Add a little oil if needed to help blend.
- 6
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Около 1 мин
- 7
Add the spice paste to the pot and sauté for 10-15 minutes, stirring frequently, until fragrant and the oil separates from the paste.
Около 15 мин
Бележка на готвача: Cooking the paste thoroughly is crucial for flavor.
- 8
Add the beef shank cubes to the pot and sear on all sides until lightly browned.
Около 10 мин
- 9
Pour in the water, then add the bruised lemongrass, sliced galangal, kaffir lime leaf, bay leaf, tamarind paste, salt, and sugar.
Около 2 мин
- 10
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 2-3 hours, or until the beef is very tender.
Около 3 ч
Бележка на готвача: Check occasionally and add more water if the liquid level gets too low.
- 11
Taste and adjust seasoning with more salt or sugar if needed.
Около 1 мин
- 12
Serve the rawon hot, garnished with fried shallot, blanched bean sprout, lime wedges, and halved hard-boiled egg.
Бележка на готвача: Rawon is traditionally served with steamed rice.
На порция
Хранителни стойности
- Калории
- 529,5kcal
- Белтъчини
- 33,8g
- Въглехидрати
- 23,5g
- Мазнини
- 35g
- Фибри
- 3,3g
- Захари
- 5,6g
Приблизителни стойности според количествата на съставките в рецептата. Те могат да варират според марките и замените.
Съхранете го добре
Store leftover rawon in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat until warmed through, or in the microwave.